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Tarhana is one of the most practical “winters” of Anatolia: a vegetable-grain mixture enriched with yogurt, dried and finely ground. The real magic lies in the ripening of this yogurt-vegetable dough within days; fermentation both deepens the aroma and provides long-lasting durability. The texture of the tarhana you prepare at home should be grainy and dry, and as long as the moisture remains low, the cellar will retain its form for months. Although the basic setup seems simple, it is determined by balancing vegetables such as tomato-capsi-on-on-garment with yoghurt and flour; a slightly sour, milky and vegetable fragrance profile is targeted.